Thanksgiving Recipes

Food/Cooking - Dinner

By: duckletshut 21-Nov-2011

Thanksgiving Recipes

Brandied Cranberries Recipe

1 (12-ounce) bag of fresh or frozen cranberries
1 1/2 cups sugar
1/3 to 1/2 cup brandy
2 Tbsp finely shredded orange zest

1 Preheat oven to 325°F. Sort through cranberries, making sure they're firm

2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch square baking dish. Bake uncovered until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally.

Makes 2 cups. Chill for up to one week.

Thanksgiving Recipes

Boil sweet potatoes and mash them up in a little bit of milk and some margarine or butter. Spoon into hollowed out 1/2 oranges. Top with mini marshmallows. A real treat for both kids and adults alike!

Thanksgiving Recipes

Indian Pudding Recipe

Ingredients

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

Method

1 Scald the milk and butter in a large pot for 5 or 6 minutes on medium-high heat on stove. Keep hot.

2 Preheat oven to 250°F.

3 In a bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

Indian Pudding Contd

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Yield: Serves 8-10.

Turkey Stuffing

4 tablespoons unsalted butter, softened
4 links Italian sweet sausage, pork or turkey (optional)
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
3 cups chicken stock, canned or homemade
1/2 pound day-old white bread, cut into 1/2-inch cubes (5 cups)
1/2 pound day-old multigrain bread, cut into 1/2-inch cubes (5 cups)
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh sage, or 2 teaspoons dried ground sage
2 large eggs, whisked
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper

In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.
Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.